SPICED FREGOLA
Serves 4, Ready in 20 Minutes
This dish is a mix of different Mediterranean cuisines that I love together!
Sardinia has fregola and Greece has their similar pearl couscous but of course, there are plenty of other countries that use couscous too! The key for this recipe is that you want the pearl variety or the slightly larger size, rather than the tiny variety. You don’t get the same texture with the smaller type.
I love the subtle heat from the harissa in this dish. It’s so delicious, you could enjoy it on it’s own but I like to use it as a bed for my grilled fish dish.
Ingredients
1 Onion, finely chopped
2 Garlic cloves, fienly chopped
1 Courgette, finely chopped
1 Red pepper, finely chopped
2 Bay leaves
2 Tablespoons oregano
1 Tablespoon harissa
2 Tablespoons tomato puree
250g fregola or Greek/ pearl cous cous
800ml Water
Method
1. In a saucepan, heat a little olive oil and fry the onion and garlic until soft.
2. Add the courgette and red pepper and fry until cooked.
3. Add the tomato puree, harissa, oregano and cook for a minute to coat the ingredients in the paste.
4. Add the fregola and coat in the paste for a minute.
5. Add the water and bay leaves, mix and leave simmer over a low heat for 10 minutes until the fregola is fully cooked.